Chinese Chicken and Broccoli

Why You’ll Love This Recipe

I love this recipe because it is fast, satisfying, and packed with flavor. The chicken stays juicy, the broccoli adds freshness and texture, and the sauce strikes a delicious balance between sweet and savory. I also appreciate that it comes together in only 30 minutes, making it perfect for busy weeknights.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 large head broccoli, cut into florets

3 tablespoons vegetable oil

1½ pounds skinless, boneless chicken thighs, cut into bite-sized pieces

3 cloves garlic, peeled and finely chopped

3 green onions, trimmed and sliced

1-inch piece ginger, peeled and chopped

2 tablespoons hoisin sauce

3 tablespoons light soy sauce, plus extra to taste

6 tablespoons honey

6 tablespoons hot water

Directions

I steam or sauté the broccoli until it is slightly firmer than my preferred texture, then set it aside.

I heat a wok over high heat and add a little oil.

I add the chicken and brown it on all sides to seal in the juices, then remove it from the wok and set it aside.

I add the garlic, green onions, and ginger to the hot wok and stir-fry for about 30 seconds, adding a little more oil if needed.

I return the chicken to the wok.

I add the soy sauce, hoisin sauce, and hot water, then bring everything to a boil.

I drizzle some of the honey over the chicken, cover the wok, and simmer for 7 to 10 minutes, turning the chicken occasionally and adding more honey as needed.

I cook until the chicken is fully cooked and the sauce has reduced and thickened.

I add the broccoli and toss everything together until coated in the sauce and heated through.

I serve immediately with rice or noodles.

Servings and Timing

Servings: 4

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Total Time: 30 minutes

Variations

I use oyster sauce instead of hoisin sauce when I want a less sweet flavor.

I add sliced bell peppers, carrots, or snap peas for extra vegetables.

I use chicken breast instead of chicken thighs when I prefer a leaner option.

I add red pepper flakes or chili paste for a spicy kick.

I serve the dish over noodles instead of rice for a different presentation.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days.

I reheat the chicken and broccoli in a skillet over medium heat until warmed through.

I can also microwave individual portions for 1 to 2 minutes, stirring halfway through.

If the sauce thickens too much during storage, I add a splash of water while reheating.

I freeze leftovers in freezer-safe containers for up to 2 months and thaw them overnight in the refrigerator before reheating.

FAQs

Can I use chicken breast instead of chicken thighs?

Yes, I often substitute chicken breast when I want a leaner version of the dish. I just take care not to overcook it.

Can I use frozen broccoli?

Yes, I can use frozen broccoli. I cook it according to the package instructions and add it during the final step.

What can I serve with Chinese chicken and broccoli?

I enjoy serving it with steamed rice, fried rice, noodles, or cauliflower rice for a lower-carb option.

How do I make the dish less sweet?

I reduce the amount of honey or substitute the hoisin sauce with oyster sauce for a more savory flavor.

Can I prepare this recipe ahead of time?

Yes, I can chop the vegetables and chicken in advance, making the cooking process even quicker when it is time to prepare dinner.

Conclusion

Chinese Chicken and Broccoli is a simple, delicious meal that brings classic takeout flavors right into my kitchen. I love how the tender chicken, fresh broccoli, and glossy sauce come together in just 30 minutes. Whether I serve it for a weeknight dinner or meal prep it for later, this recipe always delivers satisfying results.

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